If you’re looking for a meal that bursts with freshness, color, and flavor in every bite, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is about to become your new go-to recipe. Imagine zesty grilled shrimp nestled atop fluffy rice, surrounded by a vibrant medley of corn, tomatoes, creamy avocado, and a drizzle of dreamy, tangy sauce—it’s dinner with a vacation vibe, all in one bowl. Whether it’s for a casual weeknight or a fun get-together, this dish is both stunning and satisfying, with a wonderful mix of textures and flavors that always impress.
Ingredients You’ll Need
This recipe shines thanks to its simple yet high-impact ingredients. Each component plays a crucial part, from building a flavor-packed base to topping it all off with freshness and a creamy kick. Let’s break down what you’ll need for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.
- Shrimp: Juicy and quick to cook, shrimp soak up the marinade for incredible flavor and a perfect char.
- Olive oil: Adds richness and helps the shrimp stay moist and tender on the grill.
- Lime juice: Brings brightness and a citrusy zing to the marinade and salsa.
- Chili powder: Provides warmth and depth for the shrimp seasoning.
- Garlic: Freshly minced, this amps up the savory notes.
- Salt and pepper: Essential for seasoning every layer of the bowl.
- Cooked rice (white or brown): This is your canvas, soaking up all the juiciness from every topping.
- Fresh corn (grilled or canned): Sweet, crisp kernels add color and crunch to the salsa.
- Cherry tomatoes: For a pop of tangy freshness in the salsa.
- Red onion: Lends a gentle bite and beautiful color to the salsa.
- Cilantro: Optional for garnish, but a must if you love that bold, herbal finish.
- Avocado: Creamy, buttery slices cool off the zesty flavors and add luxe texture.
- Greek yogurt or sour cream: The base for that irresistibly creamy sauce drizzle.
- Hot sauce: Stir it into your cream for an extra little kick—it’s customizable!
- Honey: Balances the tang and heat in the sauce with a touch of sweetness.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Step 1: Marinate and Grill the Shrimp
Start by whisking together olive oil, lime juice, chili powder, minced garlic, salt, and pepper in a large bowl. Toss the shrimp until they’re well coated, and let them soak up those lively flavors for at least 15 minutes. Fire up your grill (or grill pan) to medium-high, then cook the shrimp for 2-3 minutes per side—just until they’re lightly charred and tender. Keep an eye on them, since they cook super quickly!
Step 2: Prepare the Corn Salsa
While the shrimp is marinating or grilling, combine grilled corn kernels (or drained canned corn), cherry tomatoes, red onion, a squeeze of lime, cilantro, a pinch of salt, and pepper in a medium bowl. This colorful toss is brimming with crunch and zing; give it a taste and adjust the seasoning if needed. The salsa can be made ahead and chilled, letting the flavors meld even more.
Step 3: Make the Creamy Sauce
Next, whip up the creamy drizzle that pulls everything together. Stir together Greek yogurt or sour cream, a splash of lime juice, hot sauce to taste, a dab of honey, and a pinch of salt. Blend until smooth—you want a sauce just thin enough to drizzle generously over each bowl.
Step 4: Assemble the Bowls
Spoon cooked rice into your bowls for a hearty, satisfying base. Arrange grilled shrimp, a big scoop of corn salsa, and fan out some luscious avocado slices over the top. Finish with that dreamy creamy sauce and a sprinkle of fresh cilantro if you like. Every bite of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce should have a bit of everything!
Step 5: Customize and Enjoy
This is your invitation to get creative. Add extra toppings like crumbled queso fresco, diced jalapeños, or even a squeeze of extra lime. The Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is totally customizable to your taste and fridge finds—it always turns out delicious.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Garnishes
For a stunning finish, scatter extra fresh cilantro over the bowls or squeeze on an additional wedge of lime. Garnishing with sliced radishes, chopped scallions, or a sprinkle of smoked paprika brings color and another layer of flavor to the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.
Side Dishes
If you’re rounding out the meal, serve your bowls alongside crisp tortilla chips, a simple green salad, or grilled vegetables. Even a dollop of extra creamy sauce makes a wonderful dip—there are no wrong choices when it comes to building a summery, satisfying spread!
Creative Ways to Present
Wow your guests by serving these bowls in hollowed-out avocados or small bread bowls for a fun twist. Or, set out all the components buffet-style so everyone can build their own Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce—perfect for parties and picky eaters. Mini versions in small cups make for a fabulous appetizer, too!
Make Ahead and Storage
Storing Leftovers
If—by some miracle—you have leftovers, store the components separately in airtight containers in the fridge. The shrimp, rice, and salsa will each hold up beautifully for up to two days, keeping everything tasting fresh when you’re ready for round two. Wait to slice the avocado until serving to avoid browning.
Freezing
While the rice and shrimp can be frozen for up to one month, the salsa and sauce are best enjoyed fresh. If freezing, cool the shrimp completely first, then seal tightly. When ready to eat, just thaw in the fridge and assemble your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce with fresh salsa and avocado.
Reheating
Reheat the shrimp and rice gently in the microwave or a skillet with a splash of water or broth to prevent drying out. The creamy sauce and salsa are best served cold, so add those after warming everything else. A quick reassembly and your bowl is as good as new!
FAQs
Can I use frozen shrimp for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce?
Absolutely! Just be sure to thaw your shrimp completely and pat them dry so they grill up nicely. Frozen shrimp are a great time-saver and work just as well in this recipe.
Is it possible to make this dish dairy-free?
Definitely! For the creamy sauce, substitute a plant-based yogurt or sour cream, and you’ll still get that tangy, luscious finish. The rest of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is naturally dairy-free.
What’s the best rice to use in the bowl?
Any cooked rice you love will work here. Jasmine or basmati bring fragrance, brown rice adds a nutty chew, and even cauliflower rice is delicious for a lighter version. Leftover rice is perfect!
Can I grill the shrimp indoors?
Yes! If you don’t have an outdoor grill, a grill pan or even a regular skillet on your stovetop works beautifully. You’ll still get that fantastic char and flavor on your shrimp.
How can I make the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce spicier?
Crank up the heat by adding extra chili powder to your shrimp marinade, tossing diced jalapeño into the salsa, or stirring more hot sauce into your creamy drizzle. Customize the spice level to fit your own taste buds!
Final Thoughts
If you haven’t already, make room in your dinner rotation for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. It’s easy, fresh, endlessly adaptable—and the kind of crowd-pleasing meal you’ll want to make again and again. Gather your favorite people, whip up these bowls, and let the smiles begin!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican/Healthy
- Diet: Gluten Free
Description
A vibrant, flavorful bowl featuring juicy grilled shrimp, fluffy rice, fresh corn salsa, creamy avocado, and a tangy sauce—perfect for weeknights or get-togethers.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp lime juice (divided)
- 1 tsp chili powder
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup fresh corn (grilled or canned)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped (optional for garnish)
- 1 avocado, sliced
- 1/2 cup Greek yogurt or sour cream
- 1–2 tsp hot sauce (to taste)
- 1 tsp honey
- Optional toppings: crumbled queso fresco, diced jalapeños, extra lime wedges
Instructions
- Marinate the shrimp by whisking together olive oil, 1 tbsp lime juice, chili powder, minced garlic, salt, and pepper in a large bowl. Toss the shrimp in the marinade and let it sit for at least 15 minutes.
- While the shrimp marinates, make the corn salsa by combining corn, cherry tomatoes, red onion, cilantro, and the remaining lime juice in a bowl. Season with salt and pepper and mix well. Set aside.
- For the creamy sauce, whisk together Greek yogurt (or sour cream), hot sauce, honey, and a pinch of salt. Adjust the heat and sweetness to your taste.
- Grill the shrimp on medium-high heat for 2-3 minutes per side, until they are lightly charred and cooked through. Remove from heat.
- Assemble the bowls: Spoon rice into each bowl. Top with grilled shrimp, a generous scoop of corn salsa, and sliced avocado. Drizzle with the creamy sauce and garnish with cilantro, if desired.
- Customize with extra toppings like crumbled queso fresco, diced jalapeños, or a squeeze of lime before serving.
Notes
- If you don’t have a grill, use a grill pan or skillet to cook the shrimp with the same results.
- For a dairy-free version, substitute Greek yogurt or sour cream with a plant-based alternative.
- This recipe works well with any variety of rice or cauliflower rice for a lighter option.
- If you prefer a spicier dish, add more hot sauce to the creamy sauce or toss diced jalapeños into the corn salsa.
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